TRY THESE: FLOURLESS CHOCOLATE CHIP BLONDIES WITH CHOCOLATE GANACHE

The amazingSamantha Hadadihas created these incredibly delicious flourless chocolate chip blondies. These little cakes are the perfect treat for a lazy Sunday afternoon. Or any afternoon, in fact.

INGREDIENTS:

Serves 12

2 x 400g tins chickpeas, drained (reserve the aquafaba)

2 tbsp aquafaba

7 tbsp oat, cashew or coconut milk

250g (roughly one cup) cashew butter

5-6 tbsp coconut honey or maple syrup (to taste)

1 tbsp vanilla paste

1/2 cup coconut sugar

5 tbsp ground almonds

1/2 tsp baking powder

Large pinch salt

100g dark chocolate chunks (I used Ombar)

For the ganache (optional) –

1/4 tin full fat coconut milk (around 100ml)

110g dark chocolate, finely chopped

1/2 tsp vanilla paste

Method:

Preheat the oven to 180C, then line a brownie tin. Start by placing the chickpeas into a blender with the aquafaba, cashew butter, milk, maple syrup and vanilla paste. Blend until completely smooth.

Pour into a bowl, then fold in the dry ingredients – the sugar, almonds, baking powder and salt – until completely combined. Taste the wetness of your mixture – your batter should just fall off a spoon when turned upside down. If it’s too dry, add a splash more milk. If it’s too wet, add some more almonds. Fold in the chocolate chips.

Pour the batter into the brownie tin, then bake for 25-30 minutes, or until golden brown and firm on top – you want it to be ever so slightly gooey inside. Remove from the oven and leave to cool.

In the meantime, make your ganache, if using. Gently heat your coconut milk in a pan until just about to boil. Remove from the heat and add the chocolate chunks. Leave to stand for a few minutes, then stir smooth until chocolate is melted (you may need to heat a little more if it doesn’t completely melt). Stir in the vanilla, and sweeten slightly to taste if needed.

Spread the ganache over your cooled blondie – or omit for a lighter treat! – then cut into squares and enjoy. Store in an airtight container for a few days.